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pumpkin-cheesecake
This maple pumpkin cheesecake starts with a cinnamon and ginger crust, then filled with a cream cheese, maple, pumpkin, bourbon mix. The cheesecake is topped with a bourbon, sour cream, spread. | peteandgerrys.com
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Pumpkin Cheesecake with Maple and Bourbon

  • Desserts
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5/5 - 12 Ratings
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Prep Time 20 minutes
Cook Time
Serving Yield 12-16 servings

Cheesecakes are pure indulgence, and this one will impress your most discriminating guests. It’s creamy and rich, and the pumpkin gives it a seasonal flair. Other than the bourbon, you can find organic versions of every ingredients in your local supermarket or natural food store.

By: Family Farm Team (adapted from Sandra Laflamme)

Ingredients

For the crust:

  • 2 cups (225g) graham cracker crumbs
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup (75g) butter, melted
  • 1/4 cup (50g) sugar

For the filling:

  • 4 eight-ounce blocks cream cheese, softened
  • 1 1/4 cups (250g) sugar
  • 4 large (200g) Pete and Gerry’s Organic Eggs
  • 1 cup (225g) canned pumpkin purée
  • 1/4 cup (57g) heavy or whipping cream
  • 3 tablespoons maple syrup
  • 3 tablespoons bourbon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

For the topping:

  • 2 cups (454g) sour cream
  • 1/4 cup (50g) sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon bourbon

Nutritional Information

Serv. Size: 1 piece, Servings: 16

Amount Per Serving: Calories 490, Fat Cal. 290, Total Fat 33g (51% DV), Sat. Fat 18g (90% DV), Trans Fat 1g, Cholest. 135mg (45% DV), Sodium 280mg (12% DV),  Total Carb. 42g (14% DV), Fiber <1g (3% DV), Sugars 32g, Protein 7g, Vitamin A (60% DV), Vitamin C (0% DV), Calcium (10% DV), Iron (4% DV), Vitamin D (4% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

or more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the crust:

Step 1:

Preheat oven to 375F.

Step 2:

Combine all crust ingredients in a medium bowl until the mixture has the consistency of wet sand. Press mixture into the bottom and up the sides of a lightly greased 10-inch springform pan.

Step 3:

Bake for about 10 minutes, until just starting to set and browning slightly on the edges. Remove from oven and set aside while preparing filling. Reset oven to 325F.

To make the filling:

Step 1:

In a large bowl, beat cream cheese and sugar with a hand or stand mixer on medium-high speed until smooth and fluffy.

Step 2:

Add eggs, one at a time, beating thoroughly after each addition and scraping the bowl well.

Step 3:

Add all remaining filling ingredients and mix until smooth. Pour filling into crust and shake the pan gently to level.

Step 4:

Bake at 325F for 45 minutes, leaving the oven door closed throughout the bake. After 45 minutes, turn the oven off, but do not remove the cheesecake. Keeping the oven door closed, allow the cheesecake to remain in the oven for an additional hour with the oven off. After that time, remove cheesecake from the oven, set aside, and reset oven to 375F.

To make the topping:

Step 1:

While oven is preheating again, prepare the topping. In a medium bowl, mix all topping ingredients until well combined. Spread evenly over the top of the cheesecake and bake for 12 minutes.

Step 2:

Remove cheesecake from the oven and allow to cool at room temperature. Once at room temperature, chill for at least 3 hours before removing the pan. Serve chilled.

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RESPONSES

Denise

November 29, 2019

Made this for dessert for Thanksgiving, it was delicious!! I will make it again.

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1 Reply

[email protected]

December 01, 2019

We're so glad that you enjoyed it, Denise! Thank you so much for giving the recipe a try this past Thanksgiving.

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Sheila Beaston

November 09, 2019

I wanted to let you all know that I love Pete and Gerry’s Eggs but one particular farm has the “Best “ eggs ever ... that is the Crouse farm eggs, and here is why I think that... The yolks are constantly deep orange in color. The whites are thicker and have a smooth consistent flavor as the told have a rich flavor. Not all of your farms eggs are as good as the “ Crouse farm eggs the yolks in some of the eggs are very light yellow, which could be less beta carotene in the eggs ??? There is no comparison in the taste and texture with some of the other Pete and Gerry’s eggs I have eaten. Please find out what brand of feed they give to their chickens... it could be superior to some of the other farms feeds... By far, I try to buy your eggs from the Crouse farm !!! Have a contest with as many judges or board members as you have farms so that all farms can be included... First Have a breakfast with thefts from each farm, let the judges each taste from your farms , judging the appearance as well as the delicious taste, I don’t gamble but if I did i’d wager every time on the Crouse farms eggs !!! Give a blue ribbon and a lovely large trophy of a hen ... I know you have strict guidelines as to the conditions of the hens and their feed, but I’m telling you, I eat 4 eggs 3 times a week and oatmeal other days... The Crouse eggs can’t be beat !!! Check it out!!! See if they are getting a higher dose of beta carotene, and have the other farmers to do like wise! I also love the packaging and the info and pictures of the farmers and their families... great advertisement ... wonderful family idea, BRAVO !!! Sincerely, Mrs. Sheila Beaston

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[email protected]

November 27, 2019

HI Sheila! It was wonderful to speak with you recently by phone. Your love for our eggs is quite apparent (and so appreciated), and we'll make sure to let the Crouse family know how much you appreciate them. We love your contest idea, and we'll make sure to share it with the rest of our team! Thank you so much for your support for our small family farms!

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